Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan lightly with butter or non-stick spray.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate large bowl, cream the butter and sugar together until light and fluffy.
Add eggs one at a time, beating well after each addition.
Stir in the sour cream, lemon zest, and lemon juice until smooth.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Gently fold in your flour-coated blueberries.
Pour the batter into the prepared pan and smooth the top.
Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.